1. Prepare the potatoes: Peel the potatoes and cut them into 1-inch cubes. Place them in a large bowl of cold water for about 10 minutes to prevent browning. Drain and rinse well.
2. Pre-bake setup: Spread the potato cubes evenly on a large baking sheet. Pour the chicken broth over the potatoes and season lightly with salt.
3. Wrap and bake: Cover the baking sheet tightly with a large piece of foil, sealing edges well to trap moisture. Bake in a preheated oven at 425°F (220°C) for 35 to 40 minutes, until potatoes are fork-tender. Check doneness at 35 minutes and bake longer if needed.
4. Prepare the herb garlic butter: Cube the butter and melt it in a bowl over the stove or in the microwave. Add minced garlic and half of the chopped dill, parsley, and chives. Stir to combine and set aside at room temperature.
5. Finish and toss potatoes: Carefully remove the foil from the hot potatoes (watch out for steam). Stir the herb butter again, then pour over the baked potatoes. Use a rubber spatula to gently toss the potatoes until evenly coated.
6. Garnish and serve: Sprinkle the remaining fresh herbs over the potatoes before serving. Enjoy warm!